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Balsamic-Glazed Chicken with Citrus Salad and Quinoa

Adapted from Cooking Light Magazine
  • 30 minutes
  • Serves 4

INGREDIENTS

1 1/2 tbsp

maple syrup

2 tsp

balsamic vinegar

1 tsp

Dijon mustard

4

skinless (boneless chicken breast halves)

1/4 tsp

salt

1/4 tsp

black pepper

1 tbsp

extra virgin olive oil

3 tbsp

extra-virgin olive oil

2 1/2 tbsp

apple cider vinegar

1/2 tsp

salt

1/4

black pepper

1/4 tsp

maple syrup

2 cups

cooked quinoa

1/4 cup

thinly sliced green onions

2 tbsp

extra virgin olive oil

1 tbsp

fresh orange juice

1 tsp

honey

1/2 tsp

minced garlic

1/8 tsp

salt

1/4 cup

mint leaves

5 oz

spinach

1

medium blood orange

1

medium naval orange

2 tbsp

sliced almonds

1/4 cup

goat or feta cheese (crumbled)